Meatballs with Linguine

This recipe was prepared using Braun’s MultiQuick 7 hand blender with its food processor and 2-cup chopper attachments.

Ingredients

For the sauce:

Yields about 3 ½ cups sauce

1 medium onion

2 garlic cloves

¼ cup olive oil

28-oz. can peeled tomatoes

2 tbsp sherry vinegar

1 tbsp sugar

2 bay leaves

1 sprig of fresh thyme

4 torn basil leaves

Salt and pepper to taste

For the meatballs:

1 lb. lean beef, cut into 1-inch chunks

1 medium onion

1 egg yolk

2 tbsp plain breadcrumbs

1 tbsp chopped parsley

Salt and pepper to taste

Olive oil, for frying meatballs

1 lb. spaghetti or linguini, cooked according to pack instructions

Fresh parmesan cheese, for serving.

Finely chop the onion and garlic using Braun’s MultiQuick 7 2-cup chopper with the hand blender.

Heat olive oil in a sauce pan over medium heat. Then add the chopped garlic and onions, lower heat and cook for 5 to 8 minutes, until softened, stirring often.

Then add the tomatoes, vinegar and bay leaves and cook for 20 to 25 minutes on medium low, stirring occasionally.

Pour the cooked sauce ingredients into the Braun MultiQuick 7 food processor attachment with the chopping blade chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to desired texture. Remove to a pot and season with salt and pepper.

For the meatballs, place the beef, parsley and onions in the 2-cup chopper attachment. Transfer the mixture to a big bowl.

Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the meat mixture into about 30 meatballs using a tablespoon.

Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for an additional 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan cheese.